If you’re looking to make the juiciest, tastiest turkey ever you’re in the right place! This Dry Brine Herb Turkey recipe is one of my favorite ways to make a turkey that’s bursting with flavor. The dry brine helps the meat stay juicy, and the herb butter? Oh wow, it makes the skin crispy and golden brown. Your family will be begging for seconds (and thirds)!
Method
Dry Brine the Turkey
To begin, make sure your turkey is fully thawed this is super important for the brining process to work properly. Start by patting the entire turkey dry with paper towels. This helps the brine stick better and makes the skin nice and crispy later. In a small bowl, mix together ¼ cup kosher salt and 1½ tablespoons of baking powder. This dry brine mixture is key to locking in moisture and breaking down proteins in the turkey to make it tender and juicy. Generously rub this mixture all over the turkey, making sure to get under the wings, around the legs, and all over the breast and back. Once it’s all coated, place the turkey breast-side up on a wire rack set over a baking sheet. Leave it uncovered in the refrigerator for 24 to 48 hours. During this time, the skin will dry out (that’s a good thing!) and the salt will work its magic inside the meat.
Make the Herb Butter
After the brining period, it’s time to bring in the flavor! In a mixing bowl, combine 3 sticks of softened unsalted butter with 1 tablespoon kosher salt, 1 teaspoon each of garlic powder, onion powder, and paprika, ½ teaspoon of white pepper, and 1 tablespoon each of finely chopped fresh thyme, sage, and rosemary. Add in the zest of one orange and one lemon to give the butter a bright, citrusy kick. Mix everything together until it becomes a smooth, creamy herb butter. Now, carefully loosen the turkey skin especially over the breast by gently sliding your fingers between the skin and the meat. Be careful not to tear the skin. Once it’s loosened, take spoonfuls of the herb butter and push it under the skin, spreading it as evenly as possible. Then rub the remaining butter all over the outside of the turkey. This butter will melt as it roasts, basting the turkey in flavor and creating a golden, crispy crust.
Stuff It (for Flavor!)
Now we’re going to add some aromatic stuffing not to eat, but to infuse flavor from the inside out. Stuff the turkey cavity with a halved lemon, a halved orange, 1 to 2 celery stalks (cut into thirds), 1 to 2 carrots (also cut), ½ an onion (cut into chunks), and a few sprigs of fresh thyme, sage, and rosemary. These ingredients will steam inside the turkey, adding moisture and a subtle citrus-herb aroma throughout the meat.
Inject the Flavor
To take your turkey to the next level of juicy, we’re going to inject it with a flavorful liquid. In a bowl, mix together 1 cup of chicken broth, 1 stick of melted butter, 1 teaspoon each of garlic powder and onion powder, ½ teaspoon kosher salt, and the juice of one orange. Use a meat injector to draw up the liquid, then inject it into multiple areas of the turkey especially the thickest parts like the breasts, thighs, and drumsticks. This step helps make sure the inside of the turkey stays moist and flavorful as it roasts.
Roast Time!
With your turkey all prepped, it’s time to roast! Preheat your oven to 325°F (163°C). In the bottom of a roasting pan, scatter sliced onions, chopped carrots and celery, and a few sprigs of fresh thyme and rosemary. Pour in 2 cups of chicken broth and drizzle everything with 2 tablespoons of avocado oil to help with roasting. Place the turkey on a rack above the vegetables this keeps the turkey elevated so it roasts evenly and lets all the flavorful juices drip down onto the veggies below.
Loosely tent the turkey with foil and place it in the oven. Roast for about 2½ hours with the foil on. Then, remove the foil and baste the turkey with the pan juices every 30 minutes or so. Continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh. Depending on the size of your turkey, this can take 3½ to 4 hours total.Once it’s perfectly cooked, take the turkey out of the oven and let it rest for at least 20 to 30 minutes. Don’t skip this step! It allows the juices to settle inside the meat so every slice stays moist and flavorful. Cover it loosely with foil to keep it warm while it rests. After that, carve and serve!
Necessary Tools
- Roasting pan with rack
- Meat injector
- Basting brush
- Paper towels
- Mixing bowls
- Aluminum foil
- Cooking thermometer
- Sharp knife & carving fork
Dry Brine Herb Turkey Recipe – Juicy, Flavorful, and Perfect for the Holidays!
Difficulty: Easy15
servings48
hours30
minutes4
hours52
hours30
minutesIngredients
For the Turkey (15–20 lbs)
1 whole turkey (thawed if frozen)
Dry Brine
¼ cup kosher salt
1½ tbsp baking powder
Herb Butter
3 sticks unsalted butter, softened
1 tbsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp white pepper
1 tbsp each fresh thyme, sage, rosemary (finely chopped)
Zest of 1 orange
Zest of 1 lemon
Stuffing (for flavor, not eating)
1 lemon, halved
1 orange, halved
1–2 celery stalks, cut into thirds
1–2 carrots, cut into thirds
½ onion, cut into chunks
Fresh thyme, sage, and rosemary
For Injection
1 cup chicken broth
1 stick unsalted butter, melted
1 tsp garlic powder
1 tsp onion powder
½ tsp kosher salt
Juice of 1 orange
Extras (for roasting pan)
2 tbsp avocado oil
2 cups chicken broth
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
Fresh thyme and rosemary
Directions
- Dry Brine the Turkey
Pat the turkey dry with paper towels.
Mix together kosher salt and baking powder.
Rub the dry brine all over the turkey don’t forget under the wings and legs!
Place the turkey on a rack over a baking sheet, uncovered, and refrigerate for 24 to 48 hours. This helps the skin get crispy and the meat juicy! - Make the Herb Butter
In a bowl, mix softened butter, salt, spices, herbs, and citrus zest until smooth.
After brining, gently loosen the turkey skin and rub the herb butter under and over the skin. - Stuff It (for Flavor!)
Add halved lemon, orange, celery, carrots, onion, and herbs inside the turkey cavity. - Inject the Flavor
Mix all injection ingredients in a bowl.
Use a meat injector to inject the turkey in several spots legs, breast, thighs. This keeps it juicy from the inside! - Roast Time!
Preheat your oven to 325°F.
Add onion, carrots, celery, and herbs to the bottom of your roasting pan. Pour in 2 cups of chicken broth and drizzle with avocado oil.
Place turkey on a rack above the veggies.
Cover loosely with foil for the first 2½ hours.
Remove foil, baste the turkey, and continue roasting until the internal temp hits 165°F in the thickest part of the breast.
Let the turkey rest for at least 20 minutes before carving. This helps keep the juices inside.
Notes
- Don’t skip the resting time! Cutting the turkey too soon makes the juices run out.
- Make sure the turkey is fully thawed before brining this can take 3–4 days in the fridge.
- Use a thermometer! Guessing if it’s done can lead to a dry or undercooked turkey.
- Don’t pack the stuffing too tightly it’s just for flavor and air needs to circulate.
- Wash your hands often raw turkey needs careful handling to avoid contamination.
Serving Suggestions
- Serve your turkey with mashed potatoes, gravy, cranberry sauce, and green beans.
- Add stuffing (the kind you can eat!) or a nice butternut squash casserole on the side.
- Don’t forget the fresh dinner rolls to soak up all that goodness!
Fun Fact
Did you know turkeys have around 5,000 to 6,000 feathers? Wild turkeys can even fly short distances but your Thanksgiving bird definitely isn’t going anywhere once it’s roasting in the oven!
Conclusion
This Dry Brine Herb Turkey is seriously a showstopper! It’s packed with flavor, has a crispy golden skin, and stays juicy thanks to the dry brine and tasty butter rub. Whether it’s for Thanksgiving, Christmas, or just a big family dinner, this recipe is always a winner.
